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CLC number: R15

On-line Access: 2016-10-02

Received: 2016-03-23

Revision Accepted: 2016-06-23

Crosschecked: 2016-09-11

Cited: 3

Clicked: 2523

Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Guo-qing He

http://orcid.org/0000-0002-1177-8016

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Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.10 P.787-797

http://doi.org/10.1631/jzus.B1600130


A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough


Author(s):  Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He

Affiliation(s):  College of Life Science, Shanxi University, Taiyuan 030006, China; more

Corresponding email(s):   gqhe@zju.edu.cn

Key Words:  Steamed bread, Sourdough, Simultaneous distillation–, extraction (SDE), Solid-phase microextraction (SPME), Purge and trap (P&, T)


Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He. A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough[J]. Journal of Zhejiang University Science B, 2016, 17(10): 787-797.

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author="Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He",
journal="Journal of Zhejiang University Science B",
volume="17",
number="10",
pages="787-797",
year="2016",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1600130"
}

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%T A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
%A Guo-hua Zhang
%A Tao Wu
%A Faizan A. Sadiq
%A Huan-yi Yang
%A Tong-jie Liu
%A Hui Ruan
%A Guo-qing He
%J Journal of Zhejiang University SCIENCE B
%V 17
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%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600130

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T1 - A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
A1 - Guo-hua Zhang
A1 - Tao Wu
A1 - Faizan A. Sadiq
A1 - Huan-yi Yang
A1 - Tong-jie Liu
A1 - Hui Ruan
A1 - Guo-qing He
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 10
SP - 787
EP - 797
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600130


Abstract: 
Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation–;extraction (SDE), and purge and trap (P&;t). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.

传统酸面团制备的馒头特征风味物质的研究

目的:通过同时蒸馏萃取(SDE)、顶空固相微萃取(SPME)及吹扫捕集(P&T)技术结合气相色谱-嗅闻-质谱(GC-O-MS)技术对传统酸面团制备的馒头特征风味成分进行分析,并初步探讨特征风味形成机理。
创新点:首次采用不同风味物质分析技术探索传统酸面团制备的馒头关键风味成分。
方法:采用同时SDE、SPME及P&T方法,对不同传统酸面团制备的馒头特征风味物质进行分析。
结论:SDE结果显示,反式-2-壬烯醛和反式-2,4-癸二烯醛为传统酸面团馒头中关键风味成分。SPME和P&T方法表明乙醇和醋酸是关键风味物质。因此,需要结合不同技术方法,全面分析传统酸面团制备的馒头中特征风味成分。

关键词:馒头;酸面团;同时蒸馏萃取;固相微萃取;吹扫捕集

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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